{"id":10705,"date":"2013-07-23T20:34:51","date_gmt":"2013-07-24T03:34:51","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=10705"},"modified":"2013-11-09T20:35:14","modified_gmt":"2013-11-10T03:35:14","slug":"thai-green-curry-shrimp","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=10705","title":{"rendered":"Thai Green Curry Shrimp"},"content":{"rendered":"<div>\n<p>1 tsp. peanut oil<\/p>\n<\/div>\n<p>1 C. thinly sliced onion<\/p>\n<p>1 C. chopped green onions (about 8 small)<\/p>\n<p>1 to 2 tsp. Thai green curry paste<\/p>\n<p>1 14-oz. can unsweetened coconut milk<\/p>\n<p>1 C. low-salt chicken broth<\/p>\n<p>3 tsp. Thai fish sauce (nam pla)<\/p>\n<p>2 tsp. sugar<\/p>\n<p>1 C. diced plum tomatoes<\/p>\n<p>2 lb. uncooked large shrimp, peeled, deveined (I used 25-30 count shrimp-bb)<\/p>\n<p>Salt<\/p>\n<p>Chopped fresh cilantro<\/p>\n<p>Lime wedges<\/p>\n<p>&nbsp;<\/p>\n<p>Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 to 5 minutes depending on size of shrimp. Add salt to taste. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Yield:<\/p>\n<p>Calories:<\/p>\n<p>Fat:<\/p>\n<p>Fiber:<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 tsp. peanut oil 1 C. thinly sliced onion 1 C. chopped green onions (about 8 small) 1 to 2 tsp. Thai green curry paste 1 14-oz. can unsweetened coconut milk 1 C. low-salt chicken broth 3 tsp. Thai fish sauce (nam pla) 2 tsp. sugar 1 C. diced plum tomatoes 2 lb. uncooked large shrimp, peeled, deveined (I used 25-30 count shrimp-bb) Salt Chopped fresh cilantro Lime wedges &nbsp; Heat peanut oil in heavy large skillet over medium-high heat&#8230;.<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=10705\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[34],"class_list":["post-10705","post","type-post","status-publish","format-standard","hentry","category-soups-stews","tag-asian"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/10705","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10705"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/10705\/revisions"}],"predecessor-version":[{"id":10706,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/10705\/revisions\/10706"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}